INGREDIENTS:5 ounces bacon, diced 1-inch 9 pounds beef for stewing (IMPS/NAMP 135A) 2 pounds onions, diced 3/4 inch 1 ½ ounces minced garlic 1/3 cup all-purpose flour 2 quarts Burgundy wine 5 cups chicken stock 4 ounces Sonoma dried tomato julienne 4 bay leaves 1 ½ Tbsp. herbes de Provence 1 Tbsp. salt ½ tsp. pepper 6 quarts hot, garlic mashed potatoesDIRECTIONS:Cook bacon in braising pan until crisp; remove and set aside. In same pan over high heat, brown beef on all sides in ¼ cup bacon ...

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